Kesar Pista Coconut Phirni

Name: Kesar Pista Coconut Phirni
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 3 table spoon basmati rice,; 750ml milk; as per taste ,sugar; as required Kesar, pista,; 3 table spoon. coconut milk,; 3 elaichi; as required Kulad (pre- soaked), silver edible varakh (leaf)

Asti Sheth @AstiSheth

What’s better if the sweet dish served is phirni! Despite being a popular dessert in Punjab, many of us are unaware of its origin or don’t know where it was made for the first time.

Asti Sheth @AstiSheth

What’s better if the sweet dish served is phirni! Despite being a popular dessert in Punjab, many of us are unaware of its origin or don’t know where it was made for the first time.

Saved

Ingredients

30 - 60 minutes

4 people

3 table spoonbasmati rice,
750ml milk
as per taste ,sugar
as required Kesar, pista,
3 table spoon. coconut milk,
3 elaichi
as required Kulad (pre- soaked), silver edible varakh (leaf)

Saved

Steps

30 - 60 minutes

1

Wash rice once (donot wash vigorously, we need starch) and soak it for 20-25 minutes. Pulse grind with little water to get coarse consistency.
2

Boil milk, add rice paste n kesar- pista (sliced). Stir it until thicken n rice is mashy. Add elaichi powder and sugar. Stir it for 1-2 minutes.
3

Add coconut milk, mix well for 1 minute. Switch off the stove. Pour into kulad, garnish with kesar pista and silver edible varakh. Cover it with aluminum foil. Refrigerate minimum 5-6 hours. Enjoy the chilled phirni.